Applications of this paste are on some good bread or pancakes. If your paste hardens to much over time you can take some paste out of the jar before serving and add a little bit of milk to it. Whisk it well.
Extra supplies needed: a food processor
For 1 jar:
– 100g white hazelnuts
– 50g cacao powder
– 1 tablespoon honey. I also added this recipe to vegan recipes because there are different vegan substitutes like sugar and agave syrup who you can interchange quiet well 1 on 1.
– peanut oil
Roast the hazelnuts in the oven for around 10 minutes on 190°C/374°F. Mix them in the food processor into a paste with a little bit of peanut oil. It takes a few minutes. For more instructions on this you can check the recipe for hazelnut butter. Next you add the cacao powder and the honey. Mix everything with the processor into a paste. Put the paste into a jar.
You can keep the paste for a long time because there are no ingredients in there that are quickly perishable. I don’t know exactly for how long because it never happened to me that the paste spoiled. If you add milk to the paste to make it more creamy you put the paste into the fridge and you eat it within a couple of days.
